Reviewed: Nov. 1, 2005

AWESOME! I made this for the first time for a birthday party and everyone loved it. Thanks

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Cooking Level: Intermediate

Living In: Saint Petersburg, Florida, USA

Reviewed: Oct. 18, 2005

Awesome! This dip is so easy to make, and it tastes great. I added a cup of milk to thin it out a bit. I used Tostito's HOT salsa and Jimmy Dean's ground sausage. I might use a little less sausage or maybe a different type of sausage next time... it has a little too much kick in it. I will definitely be making this time and time again.

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phuongle19

Reviewed: May 18, 2005

This was sooo good, I made it for a football party we hosted at home. Could'nt stop eating it!!

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VIRGINIA_RAVEN

Cooking Level: Expert

Home Town: Check, Virginia, USA

Living In: New Kent, Virginia, USA

Reviewed: Apr. 22, 2005

Great dip for a large group.....not sure how to keep it fluid without frequent stirring. My only question is what kind of 'sausage' does everyone use to prepare this? Ground Italian? Sausage pieces in casings? Spicy chorizo with casings removed? This ingredient is too vague for me to rate this recipe more than three stars.

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luv2cook

Cooking Level: Intermediate

Home Town: Milwaukee, Wisconsin, USA

Living In: Greenfield, Wisconsin, USA

Reviewed: Apr. 7, 2005

Not bad but way too much for a casual get together. I probably would make again but would cut it way down as it made soooo much.

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JESSICA202

Reviewed: Mar. 23, 2005

This is a solid recipe, but being from Louisiana, I found the need add some flavor. The cheese was overpowering and it was very thick. I used cajun hot sausage, a pack of chili seasoning, put 20 or so leftover Taco Bell sauce packets to work, a few good splashes of Louisiana Crystal hot sauce, and some jalepeños. I also added around a cup of milk to thin it out a bit.

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Melanie M.

Reviewed: Mar. 2, 2005

The best dip of this kind that I've tasted! Makes a large amount, great for a large or small (hungry) crowd. Highly recommend!

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SUANNE

Reviewed: Feb. 13, 2005

this is the best dip ever. The only thing I did different was added shredded monteray jack cheese only because I was short of velveeta. It would've been fine without it I'm sure. Thanks Stephanie

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MSJILL11

Cooking Level: Expert

Home Town: Plain City, Ohio, USA

Living In: Marysville, Ohio, USA

Reviewed: Feb. 13, 2005

Hey Stephanie....I used this recipe and everyone stood on their heads shouting with glee...Or maybe that was the alcohol...Ummm something to think about...Anywho this recipe kicks the old plain hamburger/salsa/cheese dip to the corner of been there, done that..I took all the credit b/c you didn't show for the party..

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SAVANNAH2

Cooking Level: Intermediate

Reviewed: Dec. 24, 2004

I LOVE this recipe! Like everyone else said, it's very easy to make and very tasty! I made the cheese, salsa, and onions in my electric fondue pot. I also added some red pepper flakes for zip. I think next time I make this, I will try just one pound of sausage when I want it to be more cheesy, or two pounds of sausage (instead of just one pound of ground beef) to switch the flavor up a bit. There is SO much you can do with this recipe. Thanks for sharing!

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